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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper. Ingredients:
1 cup french green lentils |
3 bay leaves |
2 whole garlic cloves |
3 tablespoons olive oil |
1 teaspoon chopped fresh thyme leaves |
1 tablespoon minced garlic |
1 tablespoon olive oil |
1 teaspoon crushed hot chile flakes |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon minced garlic |
1 cup chopped onions |
1 cup chopped celery |
1 cup chopped zucchini |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1 butternut squash - peeled, seeded, and cut into 1-inch cubes |
1 (8 ounce) can crushed tomatoes |
1 (15 ounce) can chickpeas, drained |
4 cups vegetable stock |
1 cup chopped fresh flat-leaf parsley |
1/2 cup plain yogurt (optional) |
2 tablespoons chopped fresh mint (optional) |
1/4 teaspoon cayenne pepper (optional) |
Directions:
1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
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